This recipe was inspired by the mother of a friend of mine, who stir-fries eggplant with nothing but soy sauce and sugar. I tried it, and it's amazingly good for something with 3 ingredients (OK, 4 if you count the peanut oil). I decided to try a variation of the soy sauce and sugar combination in a stir fry, and the results were very tasty.
1 T brown sugar
1-2 T soy sauce
1 T rice vinegar
2 T peanut or canola oil
1 pound green beans, with the ends trimmed
1 T minced garlic
1 T minced ginger
10-12 large shrimp (fresh or frozen are both fine; the only difference will be the cooking time)
Mix together the sugar, soy sauce, and vinegar. Taste it and adjust as necessary to your taste; if it's too sour, add more sugar. If it's too salty, add some water. You should have about 1/3 C of liquid total. Heat the oil in a wok or large skillet. Add the green beans and stir fry over high heat until the beans get black spots on them. Add the garlic and ginger and stir fry until the garlic starts to turn golden brown. Add the shrimp and cook until they turn pink (if using fresh shrimp) or until they are thawed (if using frozen shrimp). Pour in the sauce and bring to a boil; let it boil for 2-3 minutes so that the sugar has a chance to thicken up into a light syrup. Serve over rice and enjoy!
1 T brown sugar
1-2 T soy sauce
1 T rice vinegar
2 T peanut or canola oil
1 pound green beans, with the ends trimmed
1 T minced garlic
1 T minced ginger
10-12 large shrimp (fresh or frozen are both fine; the only difference will be the cooking time)
Mix together the sugar, soy sauce, and vinegar. Taste it and adjust as necessary to your taste; if it's too sour, add more sugar. If it's too salty, add some water. You should have about 1/3 C of liquid total. Heat the oil in a wok or large skillet. Add the green beans and stir fry over high heat until the beans get black spots on them. Add the garlic and ginger and stir fry until the garlic starts to turn golden brown. Add the shrimp and cook until they turn pink (if using fresh shrimp) or until they are thawed (if using frozen shrimp). Pour in the sauce and bring to a boil; let it boil for 2-3 minutes so that the sugar has a chance to thicken up into a light syrup. Serve over rice and enjoy!
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